I've got the basic recipe allright; our local butcher marinades veal in a souped up version of beurre escargot and wont tell me what the added ingredient is. We run a restaurant and would like to be able to use this marinade de luxe. Anybody have any ideas, please? Thanks, Richard.

I've now obtained the ingredients from the butcher - I suspect that there should be something liquid in the list. Here is what they put in their marinade: onion, shallot, chives, dill, parsley, tarragon, rosemary, pepper, salt.I'm guessing they'd use a vinegar of some kind and an olive oil. I'll return there and find out what they useand the quantities. It is good in the mouth!